25 comments:

Ok Carol, this must stop.Just before making my usual cereal & banana breakfast, I bop into PB & now, at the end of this comment, its' downstairs to make an omelet!Once again; seduced by your blog.Eggs, here I come.Yum.Bill

And, well the French should be proud of their deliciously fresh, bright orange eggs. The Spanish, too, elevate the egg. Not usually just a soft boiled one in cute cups. But their Tortillas and various scrambles which are often served as a first course or a late supper plate.

Paula Wolfert has a fab recipe for eggs with truffles that I did when we were in France last year and the truffles were outrageously priced because of the draught.

I know why the American egg gets such a poor reception: the eggs in supermarkets - even the ones called "free-range" "organic" "from ecstatically happy hens" - all suck! They are pale imitations, weeks old and thin and runny. I have just lost my personal egg connection, a workmate who raises chickens who truly roam free and eat bugs and grains and produce the most incredible eggs! You can poach them without resorting to ANY culinary tricks (like vinegar, poaching cups, swirling the water) and they come out perfectly every time! Alas, I will eat no decent eggs till he completes his move and has time to set up the new Palais des Poulets.